New England Pumpkin Butter Recipe
1/2c low carb maple syrup
2 tsp Splenda
1/4 c Water
1/2 tsp Allspice
1/2 tsp Cinnamon
1/4 tsp Ginger
1/4 tsp Cloves
1/4 tsp Nutmeg
Mix all but the pumpkin until smooth. Add in the pumpkin and mix again until smooth. Cool and keep in the fridge. It should stay good for up to a month.
Great for putting on celery, cucumbers, or whatever else you're snacking on!
Serving size: 2 Tbsp
Carbs per serving: .5g (or less depending on your syrup)
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